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Tiramisu Cake Recipe

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★★★★★

4.5 from 495 reviews

This elegant Tiramisu Cake features a light and airy Genoise sponge layered with rich mascarpone cream soaked in espresso and amaretto, beautifully dusted with cocoa powder. Combining classic Italian flavors with a sophisticated presentation, it’s perfect for special occasions or an indulgent dessert treat.

Ingredients

Scale

For the Genoise Sponge Cake

  • 6 large eggs
  • 1⅛ cups (225g) white sugar
  • 1½ cups (171g) cake flour, sifted
  • ¼ cup (45g) vegetable oil
  • 3 tablespoons (36g) milk
  • 1 teaspoon vanilla extract

For the Mascarpone Cream

  • 16 oz (455g) mascarpone cheese
  • ¼ cup amaretto
  • 4 egg yolks
  • ¼ cup (50g) white sugar
  • 2 cups (476g) heavy cream

For the Coffee Soak

  • 6 shots espresso (180ml)
  • ⅓ cup amaretto

For Decoration

  • 2 tablespoons cocoa powder

Instructions

  1. Make the Genoise Sponge Cake: Preheat your oven to 350°F (180°C). Grease and line two 8-inch round cake pans to prepare for baking.
  2. Prepare the egg mixture: In a heatproof bowl over simmering water (double boiler), whisk the eggs and sugar until the sugar dissolves completely and the mixture feels smooth when rubbed between fingers, being careful not to overheat.
  3. Whip eggs: Transfer the mixture to a stand mixer with a whisk attachment and beat on high speed for 5 minutes until pale and doubled in volume, forming a ribbon when drizzled back onto itself.
  4. Continue whipping: Reduce speed to low and whip for another 10 minutes to stabilize the batter.
  5. Prepare dry and wet ingredients: Sift the cake flour twice and set aside. Combine vegetable oil, milk, and vanilla extract in a separate bowl.
  6. Fold flour into batter: Gently fold the sifted flour into the whipped egg mixture using a spatula, avoiding deflating the batter.
  7. Lighten wet ingredients: Take a small scoop of batter and mix it with the oil-milk-vanilla mixture to lighten it, then gently fold this back into the main batter until fully combined at ribbon stage.
  8. Bake the cake layers: Divide batter evenly into the prepared pans, tap to release air bubbles, and bake for 20–25 minutes until golden and springy.
  9. Cool the cakes: Remove from oven, tap pans to release steam, invert onto parchment-lined wire racks, and let cool completely.
  10. Prepare Mascarpone Cream: In a double boiler, whisk egg yolks and sugar until light, thick, and sugar dissolves. Heat to 165°F (74°C) to ensure safety, then whisk off heat until slightly cooled.
  11. Whip mascarpone and amaretto: Briefly whip cold mascarpone and amaretto on medium speed until smooth, avoiding overmixing.
  12. Combine mixtures: Add the cooled egg yolk mixture to mascarpone and whip just until blended.
  13. Whip cream: Whip heavy cream to medium peaks, finishing by hand to avoid over-whipping.
  14. Fold cream into mascarpone: Gently fold whipped cream into mascarpone mixture, then use immediately for best texture.
  15. Make coffee soak: Combine espresso shots and amaretto in a small bowl or jug.
  16. Slice cake layers: Horizontally slice each sponge cake layer in half to create four thin layers.
  17. Assemble cake: Place one layer on a serving plate, brush generously with coffee soak, and spread an even layer of mascarpone cream on top.
  18. Repeat layering: Continue soaking and layering remaining cake layers with mascarpone cream.
  19. Apply crumb coat and chill: Spread a thin layer of mascarpone cream around the outside of the assembled cake and chill for at least 4 hours or overnight.
  20. Decorate: Before serving, dust the top with cocoa powder and pipe decorative rosettes of remaining mascarpone cream around the cake’s edge.

Notes

  • Ensure eggs are fresh and at room temperature for best volume when whipping.
  • Do not overheat eggs in double boiler to avoid scrambling; monitor temperature carefully.
  • Fold ingredients gently to maintain airiness of the Genoise sponge.
  • Chilling the cake for several hours helps flavors to meld and the cream to set properly.
  • If amaretto is unavailable, substitute with another almond liqueur or coffee liqueur, or omit for alcohol-free version.
  • Use freshly brewed espresso for the most authentic coffee flavor in the soak.

Keywords: Tiramisu cake, Italian dessert, mascarpone cake, coffee soaked cake, Genoise sponge, espresso dessert, layered cake

Find it online: https://todayfoodrecipe.com/tiramisu-cake-recipe/